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Sunday, July 15, 2012

Q & A (Health--Oil)

This
week’s question is from P. in Providence, RI:

Hi
Sunday,
I was wondering if maybe you could repeat what you said in your lecture about
cooking with olive oil. I remember you said olive oil was bad for you if cooked
at a high temperature, but I can't remember why, and what one should
substitute. (I cook a lot with olive oil so I've been wondering about this ever
since your lecture).
P.

Hi P.,

Cooking (specifically
heating) with any oil makes it unhealthy; oil is 100% fat. It may be a healthier fat (in the case of olive oil—especially extra
virgin) but it is delicate and subject to rancidity because it has such a high fat content; meaning, oil can “go bad” without you knowing it. There
are times when it will smell unappealing, but many times it may smell and taste
fine and have gone rancid. NOTE: If any oil smells stale or “not right” toss it
out!

When you cook with oil, the heat turns the product rancid
immediately. In most cases, you won't get sick but the free-radicals that are
let loose because of the rancid oil are like Pac-Men in your bloodstream...attacking
healthy cells—which can lead to degenerative diseases such as arthritis.
Re-heated oils (as used in deep frying)
are that much more unhealthy!

Some oils (coconut)
withstand heat better than others but are still best in their liquid but not cooked
(or heated) states. Oils (most) that
are left at room temperature or placed in a vessel of warm water to get to a
liquid state are fine if used quickly. Once opened, oils should be consumed within
months.

One of the most healthful oils is flax. It can never be heated; even a gentle warming
can destroy the health benefits and it should be stored in the refrigerator. Also,
it is best to eat the original food product rather than just the oil when possible.
As with any refined product, you would only be getting part of the
nutrients available in the whole food form. As an occasional food enhancer it
is fine to use oils, remembering they are to be used with respect.

Cold-pressed extra-virgin olive oil is flavorful in salads.
It is best bought and stored in a tin or opaque container or amber glass and
kept in a dark place—well sealed, as protection from the damage of light which
would cause rancidity. But, even cold-pressed oil has a certain amount of heat
produced from friction; manufacturers state the oil stays within certain
acceptable temperatures during refining.
I doubt the end product is tested for purity, rancidity, or vitamin
content. Moderation is key.

To
substitute oils try these tips:

Sauté foods in water or broth rather than oil.
The secret is to put only a couple tablespoons of liquid in the pan to
mimic a sauté situation. You cannot
leave the food unattended because, unlike oil, water will evaporate quickly. Add
liquid (as necessary) in minuscule
amounts and adjust the temperature accordingly.

As for spaghetti sauce, omit oil all together— it is barely noticeable.

The only other time oil is needed is in baking.
Use fruit instead (pureed) or
vegan margarine (no trans fats and
usually made with better, healthier ingredients). Creamed corn in corn
bread…grated zucchini or carrots in cakes and brownies…you get the idea.

NOTE: Vegan margarine is not a health food; it is a better
substitute than unhealthy counterparts for those moments of pastry weakness,
but your body does not require its ingredients for health and well being.

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About Me

I earned my B.S. in Natural Health, am a certified herbalist and holistic alternative psychology practitioner. I also have a long history in the building trades, which led to my certifications
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